Cook UK

 

Custom Search
   
This site uses cookies. Learn more

SOUPS

BEEF PORK LAMB POULTRY FISH EGGS PIES & CAKES VEGETARIAN ETHNIC   SUBMIT YOUR RECIPE HERE

KIDS

SLOW COOKER JAMS BARBECUE     GAZPACHO PAELLA TAPAS   VIDEO RECIPES LATEST MEMBER RECIPES  
Cooking Dictionary
Diablo Sandwich Toaster Recipes
Baby Meal Recipes
Freezers and Freezing
Mrs Beeton Recipes
Cooking Dictionary
Cooking Techniques
Eating in Warwickshire
Contact Us



 

 

 
 Cooking Terms Explained

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

O O O

Oatmeal The grain of the oat dried in a kiln and ground.  There are three kinds, coarse, medium and fine.  Oatmeal when cooked is considered a good example of a complete food, it is generally eaten as porridge.

Olive Traces of olives have been found in Spain the date back to 6000 BC. They are the fruits from olive trees. In cooking they are used as hors d'oeuvre and as a garnish for many meals.
At first they are green but they age to almost a black colour. Straight from the tree they are extremely bitter so they are "cured" to give them their distinctive taste.

 
Olive Oil This oil is made from ripe olives which are dark purple in colour like a damson plum.  The finest quality of oil comes from the fruit that has just begun to ripen.
The colour of olive oil varies from pale yellow to deep green. It has a high proportion of unsaturated fat (the good type of fat).
Cold-pressed olive oil is extracted by pressure on olives without using any heat. Where heat is applied as well, much more olive oil can be extracted but the flavour is inferior.
Olive oil is graded on the basis of how much acid it contains. The less acid, the better the flavour of the olive oil. Extra virgin grade contains less than 1% acid, is deep green in colour and has the best flavour but at the highest cost. Fine virgin olive oil is next best in quality and contains less than 1.5% acid. Virgin olive oil contains less than 3% acid. The main producers of good quality oil are Italy and Spain.

 

Onion
This is a vegetable plant of the allium family and is a valuable addition for flavouring and garnishing foods.  There are literally hundreds of varieties of onions which come in all shapes, sizes and colours.

In general onions have a sharp flavour although spring onions are milder. Onion soup is regarded as an excellent restorer of the digestive system.

 

Cookuk Home Page

Useful Links

Privacy Statement


Copyright 2006 - 17 David Marks All rights reserved.